If at first you don't succeed

 We made our second attempt at a totally gluten free sourdough bread today.

The first attempt was not too bad, quite springy and tasty but it did slump a bit when being cooked then more slumping in the middle whilst it cooled.

It seemed to be a combination of over-proving and not a hot enough oven. Maybe too much liquid could be a factor too. But the fun is adapting the recipe.

So today's attempt had a packet of powdered egg white and a hotter oven. It came out better and not as much slumping - is that the correct term? It is still tasty though!

Your starter for...

 During the craziness of Covid lockdown a lot of people started making their own sourdough bread - I wonder how many of them are still making it?

We had started our sourdough well before Covid was ever heard of.

But what we had never tried was a gluten free sourdough. So we are now trying to make a starter. We are using a mixture of a ready made gluten free flour mix and adding sorghum flour and finely ground up quinoa.

It is starting to bubble so hopefully we will be trying gluten free sourdough soon.